Frequently occurrence of food safety incidents has induced global concern over food safety. To ensure food quality and safety, an increasing number of rapid and sensitive analytical methods have been developed for analysis of all kinds of food composition and contaminants. As one of the high-profile analytical techniques, Raman spectroscopy has been widely applied in food analysis with simple, rapid, sensitive, and nondestructive detection performance. Research on Raman techniques is a direction of great interest to many fields, especially in food safety. Hence, it is crucial to gain insight into recent advances on the use of Raman-based techniques in food safety applications. In this review, we introduce Raman techniques from normal Raman spectroscopy to developed ones (e.g., surface enhanced Raman scattering (SERS), spatially offset Raman spectroscopy (SORS), surface-enhanced spatially offset Raman spectroscopy (SESORS)), in view of their history and development, principles, design, and applications. In addition, future challenges and trends of these techniques are discussed regarding to food safety.

食品安全事件的频发引发了全球对食品安全的关注。为了确保食品质量和安全，越来越多的快速和灵敏的分析方法被开发用于分析各种食品成分和污染物。拉曼光谱作为备受瞩目的分析技术之一，以其简单、快速、灵敏、无损检测等特点，在食品分析中得到广泛应用。拉曼技术的研究是许多领域非常感兴趣的方向，尤其是在食品安全领域。因此，深入了解拉曼技术在食品安全应用中的最新进展至关重要。在这篇综述中，我们介绍了从普通拉曼光谱到成熟拉曼光谱的拉曼技术（例如，表面增强拉曼散射 (SERS)、空间偏移拉曼光谱（SORS），表面增强空间偏移拉曼光谱（SESORS）），鉴于它们的历史和发展，原理，设计和应用。此外，还讨论了这些技术在食品安全方面的未来挑战和趋势。